Tuesday, August 30, 2016

Urid Dal Spicy Rice (Ulundore)

Ulundore/Urid dal Spicy Rice is one of the traditional special dish of Iyyangars. Urid Dal Spicy Rice is as famous as Puliyogre/Puliyore.

Urid Dal Spicy rice is prepared using Urid dal and some simple spices which is always find in your seasoning container. (Oggarane dabba).
Ulandu means Urid dal in Tamil. Ogare/Ore means mixed rice. Ulandu Parapu/Urid dal is the main ingredient here. Roasted Urid dal, Pepper pods and grated dry coconut (Kopra/Kobbari) is used for preparing this Ulundore/Urid Dal spicy rice. (Information by Sreedevi Mukundan).
Lets see some benefits of eating Urid Dal in our diet.
Urid Dal plays an important role in Indian Cuisine. It is said to be one of the healthy dal and it is rich with protein, fat, carbohydrates and Vitamin B. It is good for women and it has a good source of iron, folic acid, calcium, magnesium and potassium. Urid dal is said to be energy booster because of its iron content. Urid dal is good for vegetarians especially. It does contain anti inflammatory and anti aging properties. It helps to improve the digestion and prevents constipation since it has soluble and insoluble fiber.
Urid Dal Spicy Rice is very easy and quick to prepare and is yummy.
Urid Dal Spicy Rice has No Onion or No Garlic and is one of the traditional food.
We can prepare this Urid dal Spicy Rice for festivals, one dish party, Ladies party or even while travelling you can enjoy it.
Lets see the recipe now.

Things Needed :

Cooked Raw Rice : 2 Cups.
Ghee : 2 Tablespoons
Spices to be roasted :
Urid dal : 1 Tablespoon
Red chilly/Byadagi Chilly : 5 to 6
Ingh/Asafoetida : a pinch
Pepper Pods : 5 to 6 Pods
Curry Leaves : 6 to 8 or little more
Fresh Coconut : 2 to 3 Tablespoons
For Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Cashew Nuts : 1 to 2 Tablespoons
Salt : As required

Method : 

1. Wash and cook raw rice and and leave it for cooling.
2. Keep a pan on the fire and heat. Add urid dal and roast till it get golden brown.
3. Add red chilly, pepper pods and roast for a minute. Add curry leaves and ingh. Put off the fire.
4. Cut cashews in to small pieces.
5. Grate coconut and dry grind it with roasted spice mix.

6. Keep a big pan or bowl. Add oil and heat. Add mustard seeds, urid dal. Let mustard seeds splutter.
7. Add a pinch of ingh and curry leaves. Add cashew pieces and fry for 10 seconds.

8. Add cooked rice and mix it well. Add little turmeric powder.

9. Add dry ground urid dal mix and salt. Mix it slowly on  low flame.

10. Add 2 tablespoons of ghee and mix it well.

11. Shift the ready Urid dal rice to a serving dish.
12. Serve with a cup of curd and papad.

Note :
Do not over cook rice. It should be soft enough. Use of more cashews are optional.  Use of oil to roast urid dal and other ingredients is optional. (Use 1 teaspoon of oil). Use of ghee is optional. Use of more/less chilly is also optional. You can use little more coconut. Just add coconut gratings at the end. It adds to the taste. Adding Lemon/tamarind is optional. I have not added. Urid dal Spicy Rice should be mild spicy. It is always better to use previously cooked rice to prepare this Spicy Rice. (Plan and cook rice before 2 to 3 hours).
Please note : Use of water to cook raw rice : Basumathi Rice : 1 cup rice - 2 cups of water. Sona Masoori : 1 Cup Rice : 3 cups of water.
Time : 20 Minutes.
Serves : 2 to 3 

Monday, August 22, 2016

Raw Banana -Bajji Chilly Dry Curry.

Raw banana dry curry is a side dish and we can have them with plain rice, chapati, poori or any type of rotis and as bread spread and bread stuffing.

I had some bajji chilly and wanted to use them as they were fresh. So thought of using them along with raw banana was a good idea. Raw banana - bajji chilly curry turned yummy and it tasted nice too.
I have used raw banana - bajji chilly and simple spices for this curry. There is no coconut or onion in it.
Let us see some benefits of eating Curry leaves in our diet.
Curry leaves have a very important role in Indian Cooking, that too South Indian cooking. It adds aroma to the curry and makes it more tasty.  Not only it helps the food to be tasty,  curry leaves does occupy an important place as medicinal value also. Curry Leaves are loaded with fiber, calcium, carbohydrates, phosphorus, iron and vitamins. Vitamins like Vitamin C, Vitamin A, Vitamin B and Vitamin E. They help to fight against infections and good for hari and skin care. It helps to lower the blood sugar level. It improves the digestion and helps to lower the cholesterol level in our body. It takes good care and strengthen our hair. It is rich source of antioxidant properties and anti diabetic properties. It is said to be good for weight loss.
In Ayurveda, it is believed that curry leaves are loaded with medicinal properties like antimicrobial, anti imflammatory, antioxidant anti dieabetic and protective capacity of taking care of liver from damages.
Do not forget to drink more water if you eat curry leaves in empty stomach. 

No Onion  OR No Garlic is used in this " Raw Banana - Bajji Chilly Dry Curry ".

Lets see the recipe Now. This is an easy, simple and quick recipe and you can enjoy this side dish with almost all main dishes.

Things Needed :

Raw Banana : 2
Bajji Chilly/Pakoda chilly : 2 to 3
Oil : 1 Tablespoons
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Turmeric Powder : A picnh
Lemon : 1 Teaspoon (1/2 Lemon)
Garam Masala Powder : 1/2 Teaspoon
Salt : As required :
Asafoetida/Ingh
Coriander leaves : 1 Tablespoon
Curry leaves : 6 to 8  Leaves.

Method :

1. Wash and remove the outer skin of raw banana and cut banana into small pieces and put them in a bowl of water. (It helps them to retain the white colour or it might turn black).
2. Wash and Slit bajji chilli/pakoda chilly and remove the seeds completely and cut them into small picese.


3. Wash and cut coriander leaves and curry leaves.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let mustard seeds splutter.
5. Add jeera/cumin seeds and fry for a second. Add a pinch of ingh/asafoetida and curry leaves.
6. Now add cut banana pieces and fry nicely for 1 to 2 minutes on low flame.


7. Add cut bajji chilly and fry nicely. Add turmeric powder and mix it well.
8. Add very little water (1/4 cup) and cook on low flame. Let it turn soft and well cooked.
9. Add garam masala powder (optional), required salt and mix it well.

10. Let it cook on low flame. Put off the fire, add lemon extract and mix it well.

11. Shift the ready curry to a serving bowl.
12. Add coriander leaves and serve.

Note :

You need to soak banana pieces immediately as soon as you cut them. Other wise they might turn black and does not look nice. You can soak them in butter milk instead of water. (optional). Cooking them on low flame helps to cook the vegetable well. You can fry them with more oil instead of adding water. (Optional). Though it taste nice not at all healthy. Adding any other powder like Rasam powder, chutney powder, gingly(sesame seeds) powder is optional. No need to add any chilly powder since the bajji chilly gives the spicy taste. Adding onions and garlic is purely optional.
Time : 20 Minutes
Serves : 2 to 3. 

Friday, August 19, 2016

Banana - Jaggery Wheat Poori

Banana Jaggery Poori is a fried dish and you can have them for breakfast and as snack. 


Mangalore buns world famous and is normally prepared using maida (All purpose flour) and sugar with cooking soda.
Lets see some benefits of using coconut oil in our diet.
Coconut oil is loaded with health benefits. It is good for digestion and immunity against infections and diseases. It is good for skin care, hair care and prevents diseases like premature aging because of it antioxidant properties. It also helps to treat dermatitis, eczema and other skin infections
It helps to prevent wrinkles, dragging skin and skin dryness. It helps to reduce the protein loss in the hair and nourishes the hair. Coconut oil helps to improve the bone health. Strengthen the immune system. It is also good for healing damaged tissues and infections.
Here I have used wheat flour instead of maida and used jaggery/joni bella as we call it. You don't need to keep the dough for resting. You can prepare the poories as soon as you prepare the dough.
These sweet poories are good to take it for outings, for kids snack box and even kids parties.

Things Needed : 

Wheat flour : 2 Cups
Ghee : 1 Teaspoon
Bananas : 2 to 3
Jaggery : 2 to 3 Tablespoons
Cooking Soda/Bicarbonate soda : A pinch
Curd/Yogurt : 1 Tablespoon
Salt : A pinch
Oil : To fry. : 1 Cup

Method :

1. Smash banana nicely. Add jaggery and curd. Mix all the ingredients nicely.
2. Now add wheat flour,salt and a teaspoon of ghee. Mix it nicely.

3. Add cooking soda to the dough and mix it well. Divide the dough into small portion.
4. Keep oil for frying. Let it heat.
5. Roll or pat the small portion on your pal. ( As small poories)
6. Fry them one by one on both side (Medium heat).
7. Remove it from oil and put them on the kitchen towel. (Let all the extra oil absorb by tissue).
8. Repeat the same with remaining dough.
9. Serve with a cup of coffee or tea.

Note : 

Do not add any water to the dough. The dough should be thick. Add little more wheat flour if the dough turns soft and saggy. Apply little oil to the palm and pat the dough on the palm. Adding more jaggery is optional. You can powder jaggery and then mix it with banana and curd to turn soft and nice mixture. Use of any cooking oil is optional. (Coconut, sunflower, groundnuts etc).
Time : 30 Minutes.
20 Small pooris can be prepared. (According to the size). 

Wednesday, August 17, 2016

Easy Lemon Shavige (Vermicelli Upma)

Shavige/Vermicelli Upma is very easy to prepare and it is an energetic breakfast/snack/dinner.
Shavige is prepaed using wheat, rice or even Maida.
I have used Anil Wheat Shavige and some spices like mustard seeds, jeera, cloves and dalchinni/Cinnemon stick.


It is always better to use Shavige (Vermicelli), which is prepared using wheat.

Lets see some benefits of having lemon in our diet.

Lemon is well known for its healthy properties since generations. Lemon helps to strengthen our immune system. It helps to cleanse our stomach and known as a blood purifier. Lemon is used for treating throat infections, indigestion, constipation and fever. It also helps to reduce obesity and clear our respiratory disorders and high blood pressure. It is full of antibactirial properties and good to use during dehydration of the body like, vomiting and diarrhea. It is also good for indigestion and people who suffer from constipation. Lemon is good for removing or dissolving kidney stones. Helps to reduce weight. Lemon is used in skin care, hair care and foot care. Lemon is loaded with Vitamin C, Vitamin B6, Vitamin A, Vitamin E and minerals like copper, iron, magnesium, potassium, zinc, phosphorus and protein. They are rich source of antioxidant properties.
This is an easy dish, No Onion OR No Garlic is added in this Lemon Shavige. You can have them for breakfast, as snack or dinner.
The Mesurement of water is 1 = 2. (One cup shavige = 2 cups of water).

Things Needed :

Shavige/Vermicelli : 250 Grams.
Green Chilly : 2
Lemon : 1/2 Lemon extract.
Coconut : 2 to 3 Tablespoons
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons
Oil : 2 to 3 Tablespoons
Ghee : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Cloves : 2 Pods
Cinnemon : 1/2 Inch
Ginger : 1 Teaspoon (Grated)
Salt : Required
Water : Required
Turmeric Powder : A Little

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves.
2. Wash and remove outer layer of ginger and wash again. Grate it and keep it aside.
3. Grate coconut and keep it aside. Keep water for boiling. Squeeze out the juice and keep it aside.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal. Let it splutter.
5. Add cloves (2 numbers) and a small piece of cinnemon.
6. Add curry leaves, grated ginger and cut green chilly.
7. Add shavige/vermicelli and fry nicely on low flame till they turn golden brown.

8. Add turmeric powder and boiling water to it. Add salt and mix it well.
9. Let it cook for 2 to 3 minutes. Mix it nicely and put off the fire.
10. Add coconut gratings, lemon extract and ghee on the top. Mix it well.
11. Shift the ready Shavige to a serving dish.
12. Add cut coriander leaves on the top and serve with chutney or chutney powder.

Note :

Use of any brand of Shavige is optional. (MTR, Maiyyas, Anils etc). There are different sizes of vermicelli in the market. Use of any size of vermicelli is optional.  (Thick or thin). Adding cloves and cinnemon adds to the flavour to Shavige Uppittu/Upma. Adding any other spices like garam masala is also optional. The taste differ. Use of more chilly is optional. It should be roasted well. Or it might turn sticky.
Time : 20 Minutes.
Serves : 2 to 3. 

Friday, August 12, 2016

Oats - Jaggery & Dry Coconut Laddu.

Laddu is some thing sweet and it can be munched on any time of the day. 

Oats - Jaggery & Dry Coconut Laddu is a healthy sweet and it can be kept at least for 15 Days to One Month.
 I have used Oats, dry coconut and some dry fruits with Jaggery. Jaggery is always better to use instead of sugar. It helps the bone to be strong and minerals in them help to subside the unwanted oxidants and gas.
Lets see some benefits of eating Jaggery in our diet. 
Jaggery is a good digestive agent. It helps to sweeten our food in healthy manner. It provides good amount of minerals and helps to cleanse our body. Jaggery is a complex form of carbohydrate and when you eat jaggery it is digested and absorbed gradually and releases energy after a extended period. It is good for people who suffer from constipation because of its fiber content. It helps to reduce constipation and stimulate the bowel movements and cleanses the body and helps to remove the toxins throug excretion. Jaggery is rich in minerals. Jaggery helps to purify the blood and boost immunity. It is a good source of antioxdants and minerals like zinc, iron, and selnium. They help to boost resistance against infections. It also helps to increase the haemoglobin in our blood.
Try eating a small piece of jaggery after a heavy lunch.
It is said that eating jaggery after a heavy meal helps to digest the food easily without any problems. 

Things Needed : 

Oats : 250 Grams
Jaggery : 1 Cup (grated)
Almonds : 2 to 3 Tablespoons
Cashew Nuts : 1 Tablespoon
Dry dates and Raisins : 2 Tablespoons
Ghee : 2 to 3 Tablespoons (or more)
Dry Coconut : 1
Cardamom : 5 to 6 Pods
Water : 1/2 Cup.

Method : 

1. Dry roast Oats and leave it for cooling.
2. Cut dry dates, cashews and keep it aside.
3. Cut dry coconut into pieces. Keep it aside.
4. Grate jaggery and keep it aside.
5. Keep a pan on the fire and heat. Put 2 tablespoons of ghee and fry raisins, cashews and take it out from the ghee.
6. Dry grind almonds, cardamom pods and dry coconut.  (Separately).
7. Dry grind Oats and Keep it aside.

8. Now keep a big pan and put jaggery and 1/4 cup of water. Let jaggery melt nicely. Now sieve this jaggery content.
9. Keep cleaned jaggery on the fire and let it boil till one string consistency. Put off  the gas.

10. Put powdered oats, coconut, almonds and mix it well. Add ghee fried nuts and cut dates.
11. Mix it nicely and leave it for cooling. (just 2 to 3 minutes.

12. Add 2 tablespoons of ghee and mix the ingredients nicely and prepare laddu.
13. Serve them any time of the day, pack it for kids, send it as snack or travelling.

14. Store in a airtight box/glass bottle.

Note :

Use of coconut is optional. (Dry or fresh). Fresh coconut laddu will stay only a few days. The string consistency in the jaggery is very important. Or laddu might turn saggy (if string consistency is not done), or you may not be able to prepare laddu. (it turns into powder and do not hold as packed).
Use of dry fruits is optional. Adding more ghee helps to turn the laddu soft and tasty. (If less ghee laddu liiks dry). If you feel that the mixture is dry and you will not able to prepare laddu, sprinle 2 to 3 tablespoons of hot milk. It helps the mixture to be loose and you can easily prepare laddu. (It helps to hold the mixture tightly).
Time : 40 Minutes
25 to 30 Laddus can be prepared. 
The laddus are very few here because I have packed the laddus to my relatives house. Only the remaining ones I could take a click. 

Featured Post

Suvarna Gadde (Elephant Yam) Curry

Suvarna Gadde (Elephant Yam), is a root vegetable which grows under the ground. It is one of the healthy vegetable. Suvarna Gadde is used ...